Makes 8 to 10 servings
1 dozen eggs
1/2 small red onion, diced
1/2 cup mayonnaise (or more to taste)
1/4 cup fresh dill, chopped (or more to taste)
Kosher salt and freshly ground black pepper, to taste
1. Place eggs in salted cold water and bring to a boil for 10 minutes. Drain and run cold water over the eggs to ease peeling.
2. Peel eggs and mash with fork. Add onion, mayonnaise, dill, and seasonings, blending as they are added.
3. Serve on a bed of lettuce or as a sandwich with dark bread, red leaf lettuce, and fresh tomato slice.
- from chef Jenny Sweeney, the Cedars House Cafe, Philadelphia.Per serving (based on 10): 176 calories, 8 grams protein, 2 grams carbohydrates, 15 grams fat, 258 milligrams cholesterol, 147 milligrams sodium, trace dietary fiber.
The Cedars House
200 Northwestern Ave.
215-285-5431
7:30 a.m to 5 p.m. Wednesday-Sunday
Trolley Car Cafe at the Bathey
3269 S. Ferry Rd.
267-385-6703
7 a.m. to 10 p.m. daily
Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://go.philly.com/diannamarder.
